Ingredients:
- 2 lbs (900g) pork ribs (baby back or spare ribs)
- 4 large potatoes (peeled and cut into chunks)
- 2 large sweet peppers (any color, cut into chunks)
- 1 large onion (sliced)
- 3 garlic cloves (minced)
- 2 tbsp olive oil
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp apple cider vinegar or white wine vinegar
- 1 tsp smoked paprika
- 1 tsp dried thyme or oregano
- 1/2 tsp ground cumin (optional)
- Salt and pepper to taste
- Fresh parsley or cilantro (chopped, for garnish)
Instructions:
1. Prepare the Ribs:
- Preheat your oven to 375°F (190°C).
- If the ribs have a membrane on the back, remove it. Pat the ribs dry with paper towels.
2. Season the Ribs:
- In a small bowl, mix together the soy sauce, honey or brown sugar, apple cider vinegar, smoked paprika, dried thyme or oregano, cumin (if using), salt, and pepper.
- Rub the mixture all over the ribs, ensuring they are well coated. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
3. Prepare the Vegetables:
- In a large mixing bowl, toss the potato chunks, sweet pepper chunks, and sliced onion with olive oil, minced garlic, salt, and pepper.
- Spread the vegetables evenly on a large baking sheet or in a roasting pan.
4. Roast the Ribs and Vegetables:
- Place the marinated ribs on top of the vegetables in the roasting pan.
- Cover the pan with aluminum foil.
- Roast in the preheated oven for 1.5 hours.
5. Finish the Ribs:
- After 1.5 hours, remove the foil and check the ribs and vegetables. The ribs should be tender and the vegetables should be nearly cooked through.
- If the ribs are not yet tender, cover them again and roast for an additional 15-30 minutes.
- To get a nice caramelized finish, you can broil the ribs for a few minutes if desired. Just keep a close eye on them to avoid burning.
6. Serve:
- Garnish with chopped fresh parsley or cilantro.
- Serve the pork ribs with the roasted potatoes, sweet peppers, and onions.
Enjoy this flavorful and satisfying dish!
